Try this polenta recipe as a savory side dish or a meal in itself!
Grains are hearty, versatile, and full of fiber and butternut squash is high in vitamin C, vitamin A, potassium and manganese. Our recipe is from Meg Galvin, a certified executive chef and teaches cooking at the Midwest Culinary Institute in Cincinnati.
1 quart plus 1 cup low-sodium chicken stock
1 cup traditional or instant polenta
1 Tbsp Parmesan cheese, grated
1/2 butternut squash (about 2 cups), peeled and sliced into strips (approx. 1/4 x 1/4 x 2 inches)
2 yellow or red bell peppers, de-seeded and sliced into strips
2 small or 1 large zucchini, sliced into strips
4 shallots, sliced in half
4 cloves garlic, sliced in half
1 pinch black pepper
1 Tbsp olive oil
1 Tbsp thyme, fresh, divided
- Preheat the oven to 425°F.
- Bring 1 quart of the stock to a boil in a medium-size saucepan. Slowly stir in polenta. Reduce heat, stirring occasionally, and simmer 5–10 minutes for instant or 30 minutes for traditional polenta. Stir in additional stock if polenta is too thick. Add Parmesan cheese.
- Toss the vegetables, shallots and garlic in a mixing bowl with black pepper, oil and half of the thyme. Spread out in a roasting pan. Roast for 30 minutes, stirring occasionally.
- Serve 1 cup cooked polenta with 1 1/2 cups cooked vegetables. Garnish with remaining thyme.
PER SERVING 301 calories, 102 g protein, 55 g carbohydrates, 8 g fiber, 6 g fat, 1 g cholesterol, 103 mg sodium
Chef Meg's 3 Top Polenta Tips
- Prevent lumpy polenta by pouring the dry polenta into the boiling liquid in a slow and steady stream. You'll know it's ready when it starts to pull away from the sides of the pan.
- Reduce sodium further by using water or homemade no-salt chicken stock for the low-sodium stock. Make it vegetarian by swapping out the chicken stock with vegetable stock.
- Leftover polenta can be made into small cakes for breakfast the next day. Form into 3-inch disks and reheat on a nonstick skillet coated with nonstick pan spray.
From our sister publication REMEDY's Healthy Living Fall 2014